Directions: In a large bowl combine the gelatins, water, and stir to dissolve. Drain pineapple into the gelatin and reserve the pineapple fruits for later. Refrigerate until gelatin is nearly set then add pineapple and redbeets. Pour into a 13 x 9 inch pan and refrigerate.

Prepare the dressing by adding the mayonnaise, the sourcream, celery, green pepper, and chives in a small bowl. When ready to serve cut the gelatin into squares and place a dollap of the dressing on top. This goes nicely on a plate of lettuce.